Polenta is a granulated form of maize meal that was and is a staple ingredient in Italian
cuisine. It can be served hot, cold, creamy or sliced and grilled. Once cooked is highly
Versatile. The flavour, texture, and colour of polenta improves whatever it is added to, it turns a short crust pastry yellow and crumbly to pancakes that become tastier. It is a stable
ingredient in South American cooking not to mention South African recipes too.

Polenta and Wild Mushroom Cakes Served with a Cream of Funghi Sauce and
Stuffed Char Grilled Peppers

INGREDIENTS FOR APPROX 10 PORTIONS:

1.Polenta and Wild Mushroom Cakes

– 450ml Milk
– 150g Polenta
– 25g Butter
– 50g Onion Finely Diced
– 2 Garlic Cloves
– Salt and Fresh Ground Pepper
– 2 Eggs
– 75ml Whipping Cream
– 50g Freshly Grated Parmesan
– 300g Cocktail of 6 Mushrooms

2.Chargrilled Stuffed Peppers

– 550g 10 Even Sized Char Grilled Peppers
– 125g Tuna Fish in Olive Oil
– 50ml Double Cream
– 25g Miniature Capers
– Seasoned Flour

3.Sauce

– 150ml Dry White Wine
– 50g White Truffle Paste
– 75g Pomodorina
– 200ml Whipping Cream
– 100g Cream of 5 Cheese Sauce
– 25g Butter
– Chopped Chives
– 100g Cocktail of 6 Wild Mushrooms

METHOD

Bring the milk to boil, rain in the polenta, cook out for 4-5 minutes until a thick paste is formed and allow to cool.
Fry the onions and garlic in the butter and add them to the polenta, cool a little then stir in the eggs, cream and half of the parmesan cheese. Season to taste.
Butter a baking dish, 3-5cm x 20cm x 50cm deep. Arrange a layer of the cocktail of wild mushrooms on the bottom of the dish, cover with the polenta mix, sprinkle with the remaining cheese and bake in a moderately hot oven for 3-4 minutes.
Remove and allow to cool.
Cut the polenta into into 10 even portions, transfer the portions required to a buttered baking tray, reheat for 8-10 minutes in a moderately hot oven just before ready to serve.
Meanwhile, make up the wild funghi sauce by reducing the white wine by half in a saucepan , add the truffle paste, pomodorina sauce and whipping cream. Bring to the boil and simmer for 2-3 minutes. Finish by adding the 5 cheese sauce and butter. Keep to one side until ready.
To make the sausages , combine the drained tuna fish, double cream, miniature capers and a little seasoning.
Drain 10 even sized char grilled peppers, pat dry on absorbent paper. Place equal amounts of the filling inside each pepper and mould around the tuna stuffing.
To seal, roll in the cling film to form a sausage, twist the ends to shape. Chill in the refrigerator. When required, dip in seasoned flour and Pan fry until golden. (The sausages can be served as an appetiser on their own on a medley of salad leaves.
To serve, pour a little sauce on the plate.
Place the pre-heated polenta and funghi portion in the centre, top with a char grilled pepper and tuna sausage, sprinkle with chopped chives and garnish with additional cocktail of 6 wild mushrooms.